The Most Delicious Vegetarian Meal Ever–101 Cookbook’s Sushi Bowl

by Sarah on August 4, 2011

Sometimes, my inner-hippie surfaces and I crave things like brown rice, tofu and greens. So I have some, if only to beat it into submission so I can get back to the pork belly and duck liver.  Mostly, these vegetable-and-whole-grain meals are quite enjoyable but I tend to fall into a rut with cooking methods when going vegetarian.

After all, it’s been more than 20 years since I was a full-time vegetarian hippie-type.

And yes, I owned a VW bus.  Shut up.

I don’t know how I came across this recipe on 101 Cookbooks.  I do know that I was instantly interested in the sushi bowl as a concept, and even more intrigued by this sushi bowl’s ingredients.  What?  No tuna?

I didn’t use many photos of preparing the dish, because really, they were boring.  A pan of brown dressing?  Yawn….Rice in the rice cooker?  Egad.

This recipe takes a little bit of patience and organization.  You have to make the dressing and set it aside.  Make the rice and set it aside.  Fry the tofu and set it aside.  Toast the sesame seeds and set them aside.  Toast the nori, chop it, then-you guessed it-set it aside. Slice the avocado and onions…you know.

Then assemble it all.

So, long story short:  It’s hot out, this dish is cool.  You gained 5 pounds at the fair?  Eat this and feel better about it.  Your inner-hippie need consoling?  Start toasting and chopping and setting things aside.

Then assemble.

101 Cookbook’s Vegetarian Sushi Bowl


  • 2 cups short-grain brown rice
  • 3 1/2 cups water
  • 2 teaspoons fine grain sea salt
  • 2 (4-inch) square sheets nori seaweed
  • 6 ounces extra-firm tofu
  • grated zest and juice of one orange
  • grated zest and juice of 1/2 lemon
  • 2 tablespoons (raw) brown sugar (UC used regular sugar)
  • 2 tablespoons shoyu sauce (UC used regular soy sauce)
  • 2 tablespoons (brown) rice vinegar (UC used regular rice vinegar)
  • 4 green onions, chopped
  • 1 avocado, peeled, pitted, and thinly sliced
  • 3 tablespoons sesame seeds, toasted


  • Rinse and drain the rice two or three times. Combine the rice, water, and salt. Cook in a saucepan or in a rice cooker until done.
  • Toast the nori in a medium-hot skillet for a few minutes. Crumble or chop coarsely.
  • Drain the tofu and pat it dry. Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu. Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Let cool, enough to handle, then cute crosswise into matchsticks (see photo). Repeat with the remaining sheets.
  • For dressing: Combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minute, the add the soy sauce and vinegar. Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.
  • When the rice is done, stir in 1/3 cup of the dressing and add more to taste. Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds.

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